Department of FoodieDepartment of Foodie
A classic steakhouse menu, plus inventive New American entrees & a raw bar, in sleek quarters.
From Google Maps reviews.
In from NC late and hotel recommended I would not call it southern hospitality, but Maria H was efficient and effective with her Brighten beach accent. But the Sea Bass was over the top and so moist and flavorful with a touch of heat. On a bed of baby bok choy that was also so good. After I gushed about the bass, Maria gave a warm smile and was sincere that she was glad I enjoyed it. I guess that is NYC hospitality.
When you walk in to TBar, you are transported into an incredibly chic space that has 3 floors of dining rooms and bar/lounge areas that are individually decorated with amazing wallpapers, insane light fixtures and perfectly slightly dimmed lighting. After you are blown away by the decor, the food that follows is just as incredible! It is rare I give a restaurant 5 stars across the board but not only can the bartenders make a PERFECT Negroni, I had the pleasure of meeting Derek Axelrod, one of th
This was overall a pleasant spot for a quiet Sunday brunch. Pleasant decor and a menu of elevate brunch plates. I went with the burger and it was a winner - the quality of the beef was top notch and it was perfectly cooked. My partner’s avocado toasted with poached eggs was also quite nice. Service was a bit lackluster and there were a couple of times it was hard to get the attention of our waiter. On the strength of the food though, I’d give this place another try.
From the Mar 23, 2026 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces are too worn or badly built to be properly cleaned.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.